I have a love/hate relationship with Pinterest. On the love side, it’s a great place to find inspiration, and to organize your (I mean other people’s…) ideas. On the hate side – clicking a pin that takes you to another “pinning” site, that takes you to another website, that links to the “original” post….and after 47 clicks you still haven’t found the recipe you were looking for. Jeeze…now I’m irritated. Thankfully that doesn’t happen as often as my real Pin-Peeve – gorgeous pictures accompanied by bland, boring recipes.
I kept encountering this delicious looking picture on Pinterest. It was a recipe for chicken sausage, roasted brussel sprout and pesto pasta – it looked amazing, and sounded healthy! What could go wrong!? A recipe that was not nearly as exciting, THAT is what could go wrong. It wasn’t terrible, and it was a good starting point. But I knew that with only a little more effort (and some additions) this so-so dish could be a great dish!
- 1 lb. Cheese tortellini, cooked to package instructions
- 1 lb. Chicken sausage, casings removed1 T. butter
- 1 onion, thinly sliced
- 2 T. Fresh thyme
- 1 lb. Brussel sprouts, trimmed and sliced
- 4 cloves garlic, minced
- 1/2 C. Chicken stock
- 1/4 C. Pesto
- Handful of pinenuts, lightly toasted
- Salt & pepper to taste
- Parmesan cheese, grated
In a heavy bottom pot, brown the sausage in a little olive oil. Break it up with a wooden spoon into bite sized pieces. Once browned, remove with a slotted spoon to drain.
If needed, add a little more olive oil. Add onions over medium high heat, and cook until soft and translucent. Turn the heat to medium, and continue cooking until starting to caramelize (about 10 minutes).
Add in butter, brussel sprouts, thyme and garlic. Season with salt and pepper. Cook, stirring regularly until brussel sprouts are soft and starting to color. Pour in stock to deglaze the pan. Use your spoon to scrape the bottom of the pan. Put a lid on it, turn heat to low for 5 minutes.
Add cooked pasta to the pot and toss to completely combine. Allow the pasta to cook for another minute or two. Remove from heat and gently fold in pesto and pine nuts. Garnish each serving with parmesan and fresh pepper.